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Paul O'Dowd, General Manager for Fish Story Napa Restaurant

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Paul T. O'Dowd, General Manager

Fish Story Restaurant Napa

After working in various regions of the United States, San Francisco native Paul T. O’Dowd returns to Northern California as General Manager of Fish Story in Napa. Serving over 23 years in the hospitality industry, O’Dowd brings a passion for customer service that stems from an early appreciation of knowledgeable and personal interactions between staff and guests.

Early in his career O’Dowd had the privilege of learning under 3 Star Michelin Chef Paul Bocuse of Houston, Texas, who taught him the philosophy behind uncompromising good food and how to create the ultimate welcoming experience for guests. After contributing to the success of many notable restaurants, O’Dowd then served as a Director of Food and Beverage for several hotels, including Corporate Director for Coastal Hotel Group in Chicago, Illinois, The Highlands Inn in Carmel CA  and The St. Regis Resort and Spa in Dana Point, California. While General Manager of Ventana Inn & Spa in Big Sur, California, O’Dowd helped the property achieve a #23 rating among all US hotels with Condé Nast Traveler, and later was a part of the team at Hotel Andaluz of Albuquerque, New Mexico, that gained a Four Star, first year rating with AAA, as well as earning the US national title “Boutique Hotel of the Year.” O’Dowd later became Principal Consultant at PTO Hospitality Consulting, where his clients included Shutters on the Beach Resort and Spa in Santa Monica, California and Coastal Luxury Management Group.

When it comes to the recipe for his success, O’Dowd attributes his goal of making his guests happy. “We only accomplish excellence in hospitality by extending ourselves and offering warm, generous service to each guest at Fish Story,” said O’Dowd, adding that his guests can expect “a knowledgeable service team that provides a fun, high-touch dining experience.”

O’Dowd is a member of Chaîne des Rôtisseurs, the oldest and largest food and wine society in the world, and in his spare time capitalizes on California’s abundant natural flavors by foraging wild mushrooms and fishing from both fresh and saltwater sources. A current resident of Napa, O’Dowd also enjoys traveling and cooking for friends.




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